2. Cover 2 baking sheets with parchment paper. Follow package directions for oven temperatures and handling dough. Spread dough on prepared baking sheets. Prick the dough several times with a fork. Fold the dough edge up about 1/2″ and crimp or pinch the edge, just like making a real pie. Chill for a few minutes.

3. Bake according to package directions. Please notice the crust on the right … I didn’t chill it … the edges didn’t hold their shape as well at the crust on the left. Let the crusts cool.

4. Melt 3/4 of the package (12 ounces) of CandiQuick in a medium bowl (I used a 4 cup measuring cup). Add a few drops of orange candy coloring. Stir in 1/2 cup of butterscotch chips (until melted) and 1 teaspoon of pumpkin pie spice … taste it! Add more butterscotch chips and/or pumpkin pie spice if you like! We like the flavor of butterscotch and used the whole cup of chips with 1-1/2 teaspoons of spice. Spread candy mixture over the two pies crusts. Add a few chocolate chips if desired. Chill for just a couple of minutes, then let it sit at room temperature until it’s totally firmed up.

5. Warning – be patient!!! Look at the center of the candy … I wasn’t patient … the candy was not firmed up and I tried to cut it! Do not do this … learn from my mistakes! Sorry to sound so bossy … just trying to help 😉

6. No Photo … Wait for the candy to harden up and then wait five more minutes!

7. Cut the candy with the longest knife you own. Try not to use a sawing motion … just press down.

8. I cut each pie into 8 slices … cleaning off your knife between slices is helpful.

9. Melt the remaining 4 ounces of CandiQuick … this is the fake whipped cream for your fake pie. Add a small spoon of candy to each slice … let it sit a minute.

10. Add another little dollop of candy whipped cream on top of the first dollop … gives it a little dimension. Add candy garnish!